Roasted Beetroot, Pears and Red Onion with Rocket Salad

Recipes
Roasted Beetroot, Pears and Red Onion with Rocket Salad

Serves 6-8

Ingredients

  • 4 ripe pears, quartered (32771)
  • 2 large red onions, peeled and cut into 8 (7966)
  • 6 beetroot (candy, golden and red) peeled and wedged (14120, 9710, 7719)
  • 90g rocket leaves (7752)

For the dressing

  • 4 tbsp rapeseed oil (52323)
  • 4 tbsp demerara sugar (4404)
  • 4 sprigs thyme, leaves picked (10782)
  • 4 garlic cloves, sliced (11219)
  • 1 large lemon, juiced (73089)

Apples are a great alternative if you don’t have pears

Method

  • Preheat the oven to gas 6, 200°C, fan 180°C.
  • Blend the dressing ingredients; season well.
  • Put the pears beetroot and onions in a roasting tin and pour over the dressing. Keeping a little bit back for dressing the leaves.
  • Roast for about 50 minutes, turning once.
  • Remove from the oven and leave to cool a little. Arrange on a plate with the dressed rocket leaves.